B&W Chocolate Cookies

I intentionally write “B&W” rather than “Black and White” … just feels right. This cookie started out as a chocolate base with peanut butter chips. I do like peanut butter, but apparently not as much as others; I’m especially not a big fan of peanut butter chips in cookies. So, I swapped out the peanut butter chips originally called for with half semi-sweet, and half white chocolate. You can’t see the semi-sweet chips in these pix.

Directions:
Preheat oven to 350ºF (175ºC)
In a large mixing bowl, cream butter and sugar; add eggs and vanilla, beat well. In a separate bowl, combine flour, cocoa, baking soda and salt. Incorporate into the creamed mixture with a stout spoon, the dough will be stiff. Stir in the chips. Drop by teaspoonfuls onto a greased (I don’t know why all these recipes always say “ungreased” – you ever tried to scrape the cookies off an ungreased sheet?) cookie sheet. Bake 8 to 9 minutes. Do not over-bake; cookies will be soft. They will puff while baking and flatten while cooling. Allow to cool a few minutes on the sheet, and then remove to a rack or aluminum foil on the counter-top to cool completely.